Go Back
–+ servings
a large white serving bowl full of roasted tender carrots topped with fresh herbs
Print Recipe
No ratings yet

Roasted Carrots

Buttery, garlicky, fork-tender carrots roasted until caramelized and finished in a rich pan sauce — the easiest side dish that steals the show.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Keyword: carrots, easy side dish, easy sides, root vegetables, side dish, thanksgiving sides, vegetables
Servings: 8
Author: Carrian Cheney

Equipment

Ingredients

  • 2 Pounds Carrots medium
  • 6 Tablespoons Unsalted Butter cut into 3 pieces
  • 4 Cloves Garlic smashed and peeled
  • 2 teaspoons Fresh Thyme Leaves minced
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 ¼ Cups Chicken or Vegetable Broth low-sodium
  • 1 teaspoon Cornstarch
US Customary - Metric

Instructions

Prepare

  • Adjust an oven rack to about 6 inches from the bottom of the oven, and heat the oven to 450℉.
  • Meanwhile, peel 2 pounds carrots. Cut crosswise on a slight diagonal into 3-inch pieces.
    2 Pounds Carrots

Melt the Butter

  • Place cut unsalted butter in a 9x13-inch metal baking pan. Bake until the butter is just melted, about 3 minutes.
    6 Tablespoons Unsalted Butter

Add Carrots

  • Remove the baking pan from the oven. Add the carrots, garlic cloves, fresh thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
    4 Cloves Garlic, 2 teaspoons Fresh Thyme Leaves, 1 teaspoon Kosher Salt, ½ teaspoon Freshly Ground Black Pepper
  • Toss until well-coated. Arrange the carrots in a single layer cut-side down.

Bake

  • Roast until the bottoms begin to brown, 35 minutes.

Broth

  • Meanwhile, whisk chicken broth and 1 teaspoon cornstarch together in a liquid measuring cup or small bowl until the cornstarch is emulsified.
    1 ¼ Cups Chicken or Vegetable Broth, 1 teaspoon Cornstarch

Remove the Carrots

  • Remove the baking pan from the oven. Using tongs, gently flip carrots.
  • Re-whisk the broth mixture and then pour around the carrots.
  • Return the baking pan to the oven and roast until the carrots are tender and the sauce is thickened slightly, about 15 minutes.

Serve

  • Using a slotted spoon, transfer the carrots to a serving platter. Stir the sauce in the baking pan and pour it over the carrots. 

Video

Notes

- adapted from the kitchn

Nutrition

Serving: 0.75cup | Calories: 128kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 507mg | Potassium: 383mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19232IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 0.5mg